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Mastic Cheesecake

Mastic Cheesecake

Mastic is ideal for cream and milk based desserts. It is often used in confectionery- it’s not hard to find sweets made with mastic all around Chios and Turkey. Its delicate flavour, combined with the creaminess of yogurt makes this inspired Greek cheesecake recipe simply delicious.


  • 1 ¾ cups graham crackers, crumbled
  • 3 Tbsp honey
  • 6 egg whites
  • 500g cream cheese
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp mastic, ground
  • Pinch salt
  • 3 cups Greek yogurt


  • Fruit in syrup of your choice (cherries, confit of lemon or orange peel, pistachios, etc.)


  1. 1

    Preheat oven to 375 °F.

  2. 2

    In a bowl, mix the graham cracker crumble with the honey and cover the bottom and sides of a cheesecake pan (22 cm) with the blend. Keep the crust in the fridge until it is needed.

  3. 3

    With an electric mixer, whip the egg whites, cream cheese, sugar, vanilla, mastic and salt together.

  4. 4

    Then add the yogurt and blend well.

  5. 5

    Pour the filling into the cookie crust and bake in the oven for 35-45 minutes. The cheesecake should still be a little soft.

  6. 6

    Remove the cheesecake from the oven and let rest at room temperature for around and hour.

  7. 7

    Add the fruit for garnish and refrigerate for several hours before serving.

  8. 8

    Liberally adapted from “Cooking with Mastic” by Diane Kochillas